Mouse's seed bread

Ingredients for 1 servings:

• 125 g spelt flour or wheat flour (wholemeal)
• 375 g spelt flour or wheat flour, fine
• 25 g pumpkin seeds
• 25 g sunflower seeds
• 25 g flaxseed
• 10 g yeast, fresh
• 10 g salt
• 300 ml water, cold

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Mix the yeast with the salt and about 100 ml of the water. Mix the wholemeal flour, the fine flour, and the seeds. Add the yeast water and the remaining water and knead vigorously until the bowl is clean (kneading time by hand: 10 minutes). Cover the yeast dough and let it rise until it has doubled in size. Knead briefly again, flatten, and roll up from the longer side (this creates tension in the dough). Lightly butter a loaf pan and lightly flour (or lightly flour coated pans). Place the dough in the loaf pan with the “end” facing down and let it rise again, covered, until the dough reaches the edge of the pan. Preheat the oven to 220°C (top/bottom heat) with a cup of water. Bake the bread for 15 minutes at 220°C (428°F) and then for 35 to 40 minutes at 200°C (400°F). Let it cool briefly and remove from the pan. Tap the bottom of the loaf; it should sound hollow, then the bread is done. Otherwise, bake for another 5 to 10 minutes without the pan. Cover with a tea towel and let cool completely. Slice the loaf the next day. You can double, triple, or quadruple the ingredients as needed. Be sure to weigh the dough pieces first. I always bake several loaves at once and then freeze them. This way, I always have a supply and also save electricity and time.